Deep-fried Oysters and Shrimp

imageIt’s 80 degrees outside and I’m feeling like it’s a seafood kind of weekend. What could be better and more relaxing than having a glass of chilled chardonnay and some deep-fried, breaded shrimp and oysters . Both, not one or the other. For the dip, I scooped up some prepared spinach dip I picked up from the supermarket (remember I said ‘relaxing’ so why go through all that trouble preparing the dip from scratch?) .  And to keep the temperature in check, how about chilled celery sticks? Just perfect!

And for once, let’s not do a calorie count, shall we ?

INGREDIENTS

12 pcs. shucked oysters, drained

12 pieces  medium shrimp deveined, shelled with tail on

1 egg, beaten

1/2 cup all-purpose flour

3/4 cup Panko bread crumbs

Salt and pepper to taste

1 lemon, sliced

1/4 cup sliced green onions

Olive oil for deep-frying

1/2 cup spinach dip

 

DIRECTIONS

In a medium bowl, combine flour, onions, salt and pepper to taste, egg.  Dredge oysters in the mixture then roll in bread crumbs. Heat Olive oil in a medium pan over medium-high heat. Carefully add breaded oysters a few at a time and cook until they turn golden brown, about two minutes per batch.  Repeat process with the rest of the oysters.  Place cooked oysters on a plate lined with paper towel to drain excess oil.  Repeat the process wth the shrimp.  Serve on a platter, squeeze lemon over the oysters and shrimp, with spinach dip on the side.

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